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Categories:
olive oil garlic tomatoes water garni carrots Handful brussels sprouts pumpkin salt water green kale quinoa
Viewed: 97 - Published at: 8 years agoIngredients
- 3 tablespoons olive oil
- 1 garlic clove with skin, crushed
- 3 medium tomatoes, coarsely chopped
- 1 cup water
- Bundle of herbs/bouquet garni: 1 bay leaf, 2 thyme sprigs and 1 rosemary sprig, all tied together with a string
- 2 carrots, julienned
- 1 turnip, diced
- 1 handful brussels sprouts (4), halved
- 1 cup pumpkin, diced
- Pinch of salt
- 1 cup water
- 1 cup green kale, sliced
- 1 cup quinoa
Method
- Heat the olive oil with the garlic clove in a large deep pan over medium-high heat.
- Remove the garlic clove and reduce heat to medium.
- Add the tomatoes and let them cook for 15 minutes or until they turn into a thick sauce.
- Add wate and the bundle of herbs and bring to a boil.
- Sprinkle with salt and add the carrots, turnip, sprouts and pumpkin. Reduce heat to mininum.
- Simmer for 40 minutes or until vegetables are tender yet crisp (prick them with a knife).
- Finally add more water, kale and quinoa and cook over medium-low heat for approximately 20 minutes.
- Remove the bundle, salt to taste and serve.
